Calentita
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Calentita is a traditional specialty from Gibraltar with its roots in Mediterranean cuisine. Similar to Italian farinata or French socca, it is made from chickpea flour, water, and olive oil, then baked in the oven. Thanks to the nourishing properties of legumes, this dish is particularly suitable for balancing Vata. Pitta types benefit from the cooling nature of the flour, while Kapha types should enjoy it in small quantities. Herbs, spices, or vegetables can be added for individual refinement.
Preparation time: 5 minutes
Resting time: 30 minutes
Baking time: approx. 30 minutes
Use plenty of oil, serve lukewarm, add warming spices.
Use mild herbs, serve with a little lemon juice.
Use less oil, spice with chili or black pepper, enjoy warm.
Ingredients
100 g chickpea flour
250 ml water
2 tablespoons olive oil (less for Kapha)
1 pinch of salt
1 pinch of black pepper (more for Kapha, less for Pitta)
Optional: Fresh herbs such as rosemary or parsley
Preparation
Mix the chickpea flour with water in a bowl until smooth.
Stir in salt, pepper, and 1 tablespoon of olive oil.
Let the dough rest for 30 minutes.
Preheat the oven to 200°C.
Grease a small baking dish or pan with the remaining oil.
Pour in the dough and sprinkle with herbs as desired.
Bake for about 30 minutes until the surface is golden brown.
Allow to cool slightly, cut into pieces, and serve.
Serve lukewarm or cold as a snack, side dish, or with fresh herbs, chutney, or vegetables.
LEGUMES